Recipe by Lisa Holmen


If you are getting bored with your usual meat and vegetables this Winter, a simple way to add some extra flavour is by changing the cooking method. These Hickory Smoked Wings were prepared using a smoker from Bunnings, which creates a tender result with a beautiful brown colouring and warm smoky flavour. Smokers are as simple to use as a BBQ but they pack an extra punch when it comes to flavour – try smoking corn on the cob as a side dish served with a pinch of salt and butter.



1kg free range boomerang chicken wings

4 tbsp brown sugar

3 tbsp smoked paprika

1 tbsp black pepper

1 tbsp salt

1 tbsp garlic powder

1 tbsp onion powder

1 tsp mustard powder

1/2 tsp cayenne pepper

200ml Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce



  1. Fill the Fornetto Charcoal Starter Chimney and ignite the charcoal and let burn until they are all glowing and showing an ash outer.


  1. While fuel is burning, layer more fuel around the charcoal basket using the minion method.


  1. Add hickory chips around the top of the fuel and pour the hot fuel into the centre.


  1. Add boiling water to pan (optional) if you want chicken wings to be slow cooked for longer.


  1. Assemble the smoker with lid on open on all upper and lower vents. Pre heat until the smoker gets up to 120 degrees C.


  1. While smoker is heating up, combine the dry ingredients into a large shallow bowl and coat the chicken wings with the dry rub.


  1. Place chicken wings in smoker and cook for approximately 2 hours. To get the temperature up higher you can open the bottom door.


  1. Using a pastry brush, brush the wings with the Hickory and Brown Sugar Sauce and cook for another 5 minutes until cooked through.


  1. Serve immediately.


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